Barley Adai with turnip greens

-


Parboiled rice ¾ cup

Raw rice ¼ cup

Barley ½ cup

Cracked wheat fine ¼ cup

Toor dal ½ cup

Chana dal ½ cup

Urad dal ¼ cup

Moong dal ¼ cup

Frozen turnip greens

Thanks to the internet, I learned that Barley can be substituted while making idlis, dosas and adais. However, here is my version of Barley adai.

Soak all the rice and the dals together and the barley and cracked wheat separately for about 3 hrs. Grind the dal and the rice first adding redchillies and curry leaves. After it becomes a bit coarse, add in the barley and continue to grind for five more minutes. Add the cracked wheat in the end and let it go for a couple of minutes. Add salt to the batter. The batter is ready to make crispy adais. Just before making the adai, add some thawed turnip greens to the batter. Any kind of greens can be added to the batter along with grated vegetables of your choice like onions, cabbage, cauliflower or brocolli.

Since this was my first attempt at using barley and also because of the fact that I had only that much quantity in my pantry, I used only 1/2 cup. The next time I will surely try with half rice and half barley. I made some Quick Sambar to go with it. Sending this second entry to Wholesome Wholegrain Cooking - Barley event by Sanjeeta

.

Comments

Post a Comment

Popular posts from this blog

Steel cut Oats Upma

-
Image
1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...
Read more

Cabbage, Potato and Capsicum curry

-
Image
This is one of my favorite ways to eat cabbages with rotis.  The addition of bell peppers give a nice flavor to it, the green one being the best. 12 oz cabbage chopped 2 medium size potatoes chopped 1 orange capsicum chopped 1 small onion chopped(optional) 2 garlic cloves ginger piece 1-2 green chili 1/2 tsp each of cumin and dhaniya powder 1/4 tsp chili powder salt to taste 1/2 tsp garam masala Take a table spoon of oil and splutter 1/2 tsp of cumin seeds.  Add the onions and saute for about 2 minutes and add the ginger, green chili and garlic all finely chopped.  Saute further for a minute and add the potatoes.  Saute these for about 2-3 minutes before adding the cabbage and the orange peppers.  Add salt, dhaniya jeera powders and the chili powder and stir together well.  Lower the heat and cook the vegetables covered until soft.  Add the garam masala in the end and stir everything well. Enjoy these with some nice hot chapathis!!...
Read more

Flax Seeds Watermelon Dosa and Moong dal Sambar

-
Image
As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...
Read more